Wednesday, March 25, 2015

John posted this week's recipe on my Facebook page with a message that said, "We should try this." John's not a big social media guy, so I figured that if he took the time to share a recipe with me on Facebook, I'd better give it a try. For those of you playing along with my cooking challenge, I know this is the second recipe involving Sriracha sauce, but I promise the honey takes a lot (but not all) of the heat out of this recipe. These wings were incredibly tender and full of flavor--we will definitely be making this one again. The original recipe was posted on The Slow Roasted Italian. Our goal for next time is to make our wings look as messy as the one on the original recipe. Practice makes perfect!

In a 5
quart slow cooker on low add Sriracha sauce, butter, honey and lime
juice. Stir to combine. Add chicken wings. Stir until wings
are well coated. Cook on low 6-8 hours or high for 3-4 hours.

Remove
wings from slow cooker and place on a baking sheet lined with foil.
Drizzle sauce from slow cooker over wings.

Set oven
to broil. Place baking sheet in oven and bake for 2-3 minutes until the
sauce starts to caramelize. Remove from oven, serve and enjoy.

COOK’S NOTE:
If you like a thick sauce coating, transfer the sauce to a saucepan and boil it
until it cooks down, approximately 5-8 minutes, stirring occasionally.
Then brush or drizzle the sauce over the wings.

You can
also layer the sauce on the wings. Coat wings with sauce, broil for 1
minute, and then remove from oven. Coat with sauce, broil 1 minute.
Add more sauce, broil until sauce is caramelized.

You can
use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on
high.

Instead
of cooking the sauce down and broiling it you can mix up 2 tablespoons corn
starch and 2 tablespoons water in a resealable container and shake it really
well. Pour slurry into crockpot then cook an additional 30 minutes on high.

As always, please let me know what you think if you try out this recipe!